Efecto del porcentaje de ácido acético en la vida útil de una conserva de pollo desmenuzado en escabeche
The objective of the present investigation was to evaluate the effect of acetic acid on the shelf life of a pickled chicken conserved according to the storage temperature and different percentages of preservative. Storage was studied at 35 and 45 ° C, four percentages of acetic acid (4, 5, 6 and 7)....
Guardat en:
| Autor principal: | |
|---|---|
| Altres autors: | |
| Format: | bachelorThesis |
| Idioma: | spa |
| Publicat: |
2019
|
| Matèries: | |
| Accés en línia: | http://repositorio.espam.edu.ec/handle/42000/1231 |
| Etiquetes: |
Afegir etiqueta
Sense etiquetes, Sigues el primer a etiquetar aquest registre!
|
Afegir etiqueta